Directions
- 1Rub oxtails with rub.
- 2Smoke oxtails at 225 degrees for 4 hours, spritzing with 50/50 apple juice and Worcestershire every 30 minutes.
- 3Sauté chopped onions in avocado oil until translucent.
- 4Make a roux by adding butter and flour, then stir in tomato paste.
- 5Add red wine, smoked oxtails, and beef broth to the pot.
- 6Ensure braising liquid completely covers oxtails. Add more broth if needed.
- 7Add Worcestershire sauce, sriracha, peas, carrots, cinnamon, salt, and pepper.
- 8Simmer on low to medium heat for at least 4 hours, or until meat falls off the bone.
- 9Peel and chop potatoes into 1-inch pieces; boil until fork-tender.
- 10Mash potatoes with butter and milk until smooth.
- 11Shred oxtails and combine with braised peas and carrots.
- 12Layer shredded oxtails with mashed potatoes in a skillet.
- 13Top with parmesan cheese and bake in the smoker at 425 degrees for 45 minutes, or until golden brown.
- 14Garnish with parsley.
Ingredients
- 4 lbs oxtails
- 3 oz rub
- 2 tbsp avocado oil
- 0.5 yellow onion
- 3 tbsp butter
- 3 tbsp flour
- 3 tbsp tomato paste
- 1 cup red wine
- 3 cups beef broth
- 2 tbsp worcestershire sauce
- 3 tbsp sriracha
- 1 cup frozen mixed peas & carrots
- 2 cinnamon sticks
- 0 salt
- 0 pepper
- 4 potatoes
- 6 tbsp butter
- 1 cup milk
- 3 tbsp parmesan cheese
- 2 tbsp parsley
- 0.5 cup apple juice
Equipment
knifecutting boardgrillsmokerpotdutch ovenpotato masher or ricerkitchenaid mixercast iron skillet
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